Pumpkin Bread (Gluten-Free and Vegan)

This recipe contains no dairy, gluten or egg.

I've been trying for a while to make a pumpkin bread that is both gluten-free and vegan. It's been tough!  The final product went from too moist to too dry.  I think I've hit a happy medium with this last recipe so I wanted to share it with you guys.  

Ingredients:

• 1.5 cups Bob's Red Mill almond flour
• 1/2 cup Bob's Red Mill millet flour
• 1 scoop French Vanilla Live Vegan Smart pea protein powder
• 1/2 cup Libby's pumpkin puree
• 1/4 cup unsweetened almond milk 
• 1 tbsp coconut oil 
• 1 tsp vanilla
• 1 tbsp apple cider vinegar 
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin spice 
• 2 tbsp coconut sugar
• pumpkin seeds to decorate
• 1 flax egg ( 2 tbsp ground flax seed+6 tbsp water)

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Preheat the oven to 350F and grease the bottom of your muffin tray.  Stir the flax seed with water and let it sit for about 10 minutes.  In the meantime, mix the dry and wet ingredients in separate bowls.  Combine the wet and dry ingredients together.  Add the baking soda, baking powder and apple cider vinegar last.  Sprinkle coconut sugar on top and pumpkin seeds.  The coconut sugar will help brown the top of the bread to give it a nice color.  Bake at 350F for 25 minutes or until a knife comes out clean.  Allow to cool on a rack.  Freeze immediately or store in the fridge for a few days.

Here are the nutrition facts for this yummy and healthy bread.  It has a decent amount of protein per slice and is low in carbohydrates and sugar.  We have been enjoying it with sunbutter.

There is nothing like a warm slice of home cooked bread on those chilly fall mornings, don't you think?  My two staples in the fall are pumpkin and banana bread.